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Château Gazin

Bordeaux, Pomerol, France

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Photo © Nuikki

  • Weather

    14° C Clear sky

  • Time

    10:47 AM

  • Wine average?

    94 Tb

  • Country Ranking?

    226

  • Region Ranking?

    119

  • Popularity ranking?

    183

History

Descended from the high lords of Landas, whose crest they bear, the Bailliencourt dit Courcols belong to the one of the oldest families of the Artois (north of France).

The addition of "known as Courcol" goes back to 1214, when Philippe-Auguste, the King of France, congratulated one of the members of the family for his exploits during the Battle of Bouvines, calling him "court col" (literally "short neck" or of compact build). The family motto became: "fut par vertu Courcol" (Courcol through virtue).

 

Louis Soualle, the current owners' great-grandfather, acquired Château GAZIN in the early 20th century, and it is now managed with the greatest of care by his descendants.The descendants of Louis Soualle represent the fifth generation of owners of wine-growing estates on both the paternal and maternal sides.

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Vineyards

The vineyards of Pomerol gradually developed between the 12th century and the French Revolution under the aegis of the knights of Saint-Jean of Jerusalem, Rhodes and Malta.

Château GAZIN, which was a hamlet in the 18th century, is probably located on the site of the "Hospital of Pomeyrols", built by the knights to receive pilgrims on the Santiago de Compostela route. This was the inspiration for the name of the property's second wine "l'Hospitalet de Gazin".

Château GAZIN's vineyard covers an area of 26 hectares, in a single holding, on the upper terrace of the Pomerol terroir. The terroir at Château Gazin consists of Gunzian gravel on the surface and a subsoil of blue and green clay with iron oxides (iron residues). s is characteristic of great terroirs, these clays (smectites) ensure that the vines have a reasonably stable supply of water. The vineyard is planted with 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc.
The average age of the vines is 35 years. The vines are planted with a density of 5,500 to 7,000 per hectare.

The vines are cultivated using traditional growing methods and an environmentally-friendly approach with ploughing, organic fertilizers, minimum use of pesticides (including mating disruption), and manual harvests.

Château GAZIN's terroir essentially consists of the clay-gravel subsoil of the Pomerol plateau.

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Winemaking

The harvests are carried out by hand, as each plot reaches perfect ripeness. The grapes undergo an initial sorting in the vineyard, carried out by the pickers. 

Two further sorting stages take place in the vat room, before and after removal of the stalks, to optimize the quality of the fruit. Alcoholic fermentation takes place in small concrete vats, separated by grape variety and plot, the juice and skins are then left to macerate for two to three weeks. 

The free-run wine is then drawn off and kept separate from the wine obtained by pressing the residue ("marc"). The second fermentation, or malolactic fermentation, is then carried out, each grape variety being kept separate, either in barrels or vats, depending on the quality of the batches. The wines are then transferred to oak barrels (50% new barrels).

They mature for eighteen months, during which the wines are progressively blended during meticulous rackings approximately every three months. The contact with the fine lees and the oak tannins gradually adds structure and complexity, enabling the production of wines that can be laid down and that will improve over time.

The estate can produce up to 100,000 bottles.

A second wine, an AOP Pomerol, l'Hospitalet de Gazin, was created in 1986 so that Château GAZIN could be made with only the best grapes from each harvest.

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Inside information

The wines of Château Gazin 

Feminine and seductive, due to the dominance of the Merlot, Château GAZIN’s wines can be enjoyed after a few years in the bottle,

but usually they are worth laying down for fifteen, twenty years or more.

Their sumptuous generosity offers a wide aromatic range of red and black fruit which harmonizes with their intense crimson or garnet red colour.They typically offer hints of plum, chocolate, coffee or liquorice, with aromas of almonds, toast, tobacco and vanilla, and a minty freshness.

With maturity they develop a spicy nose, with a hint of truffles, notes of undergrowth, game, fur and leather…

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